Venison Roast

It is only the first week of summer, and I even did some self-inflicted isolation, but it has been very social already! With Chels and I freshly moved into her new home (yeah she’s a bad ass 26-year-old homeowner) there have been more framily meals together. The other day Chels suggested we cook a venison roast. Venison?!?! Hell yes! I come from a family of hunters, I am down for cooking some wild game. Being without a slow cooker means I had the pleasure of baking it, which turned out to be super easy as well. I got it and the sweet potatoes in the oven with perfect timing to come out when our friends left and as I was leaving. Yep that’s right, I didn’t get any of the venison that I cooked. When I arrived home I was left to the sight of venison carnage and a single bone remaining and an empty pan where the sweet potatoes had been. Apparently it was really good. Actually Chelsey said it was amazing. So here is the lovely venison roast that they ate with the sweet potatoes I posted the other day.

Venison Roast

1 lb Venison Roast (or really any roast)

2 Tbsp. dried parsley

1 1/2 tsp. dried dill weed

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. dried onion flakes

1 tsp. ground black pepper

1 tsp. dried chives

1 tsp. salt

Red Onion

Green Beans

Let’s Make it Happen: Thaw out the venison.Preheat oven to 350. Mix up all your herbs and spices in a bowl. Rub all over the meat. Rub down the roast with the herbs, making sure to really get it in there. Place in a pan. Surround with chopped onions and green beans. Bake for 1 hour or until you cut into the center and it is no longer pink, or until it is done to your liking (my family for instance enjoys our meat a little more on the medium rare side). Cut it off the bone. Slice and serve, that is it!